BBS:      TELESC.NET.BR
Assunto:  Tahari (Dum Cooked Basmati Rice With Black Spices)
De:       Ben Collver
Data:     Wed, 1 Apr 2026 07:32:02 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tahari (Dum Cooked Basmati Rice With Black Spices)
 Categories: Indian
      Yield: 4 Servings
 
    1/4 c  Oil
    3/4 c  Red onions; thinly sliced
      2    Bay leaves
      1    Cinnamon stick (2")
      2    Black cardamoms;
           - cracked open -OR-
      5    Green cardamoms;
           - cracked open
    3/4 c  Peas; fresh or frozen
    3/4 c  Cauliflower florets
      1 lg Russet potato;
           - peeled, cubed 1/2"
      1 c  Basmati rice
    1/4 ts Nutmeg; fresh grated
    1/2 ts Garam masala
           Salt; to taste
  2 1/2 c  Water;
           - or as required for
           - cooking your rice variety
           Cilantro;
           - chopped, for garnish

MMMMM-------------------------SPICE MIX------------------------------
      2 tb Whole black peppercorns
      4    Whole dry red chiles;
           - adjust to tolerance
      1 ts Whole cumin seeds
    1/2 ts Whole coriander seeds
      4    Whole cloves
           Fresh ginger (2");
           - peeled & crushed roughly
 
  Equipment: Kadahai or wok with lid.
  
  Note:
  
  Cut the potato & cauliflower florets such that they cook perfectly in
  the time it takes rice to cook.
  
  Soak spice mix in 1/2 cup water for 30 minutes.
  
  Pick & wash rice 2 to 3 times under running water. Set aside. Thaw
  the peas if using frozen. Tip the soaked spices above into a blender
  jar & churn to make a smooth mix. We dont want a too fine or too
  coarse textures here, just ensure that the black pepper seeds are
  crushed properly. Transfer to a bowl & set aside.
  
  Heat oil in kadhai or wok on medium. Once the oil is smoking, add the
  sliced onions. Cook the onions until they are light brown, about 8
  minutes. Next, reduce heat to low & add the bay leaves, cinnamon
  stick, black cardamom & the ground spice mix to the pot.
  
  Cook the spices with regular stirring until you see oil separating on
  sides of the pot, about 6 to 8 minutes. At this point, add the
  vegetables along with washed rice to the pot. Gently combine
  everything to mix well. Remove from heat & pour the water required
  for cooking the rice into the pot, give everything a stir, add salt
  to taste & let the rice soak for 15 minutes.
  
  Once the rice has soaked, transfer the pot to medium heat. Cover the
  pot & bring to a boil, reduce the heat to very low, and let cook for
  10 to 12 minutes, or the time required for your rice variety to get
  95% cooked. Turn off the heat, open the lid, add the grated nutmeg &
  garam masala, gently mix with a wooden spoon & leave to steam on its
  own over the stove for another 5 to 8 minutes, undisturbed.
  
  While the rice is steaming, heat up a cast iron skillet (enough to
  hold the cooking pot). Once the skillet is hot, reduce heat to very
  low, transfer the rice pot over the skillet & let the rice cook for
  10 minutes more on dum (indirect slow cooking technique). We want the
  bottom layer of rice to crisp up, almost burnt.
  
  After 10 minutes, fluff up with a fork, garnish the rice with chopped
  cilantro. Serve with plain yogurt & salad.
  
  Recipe by sanjuro
  
  Recipe FROM: 
 
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